Yes, there’s a lot of detail that doesn’t cover, but r/sharpening covers it in their wiki! The problem you’re having is that all knives dull with use. It doesn’t matter what the brand is, or even what it’s made of, it will eventually get dull. But it just sounds like you’re not sharpening your wustoff very well.
The steak knives are a nice addition if you prepare steak or other tough cuts of meat often. We don’t have much need for steak knives, so it’s a bit of a waste of space for us. The sharpening steel guarantees the knives are always sharp and ready to use, too.
From storage block to bevel, we closely examined each set, then tested them out on a variety of ingredients to see if they had the chops to withstand our testing kitchen. A serrated knife features a tooth-like blade that bites into thick-skinned produce and crusty bread. So it was only natural that we sliced artisanal sourdough bread and delicate, soft tomatoes to evaluate performance. The smaller 5-inch santoku in the Chicago Cutlery meant less precision and more effort when chopping large onions. On the other hand, the full-sized santoku proved to be a good tool for the job. Thanks to the sharp blade, it took little pressure to chop up onions and slice through tomatoes.
The collections with stamped blades (Non-stick Edge, ColorCore, ColorPro, Advantage, and Graphix) won’t perform as well or last as long. They’re relatively easy to sharpen with a handheld or electric sharpener but using a whetstone can be challenging. Since gotham steel cookware sets most Cuisinart blades are thin and flexible, they can bend as you run them across the whetstone, resulting in an inconsistent angle. In terms of cutting ability, Cuisinart knives are sharp right out of the box (even with the larger, 44-degree edge angle).
For those who prefer barbecuing in the backyard, Cuisinart cutlery and tool sets geared toward grilling help you serve up the best summertime meals. Spatulas, basting brushes and skewers add the finishing touch to crowd favorites. When the cookout is complete, clean each utensil and return them to a Cuisinart knife block or utensil crock. With the Chicago Cutlery Fusion 17 Piece, you certainly get your money’s worth.
Where the set falls short is the chef’s knife, specifically the length. The 6.5-inch blade is shorter than most chef’s knives, which may be a problem for some. Those with larger hands may not like the petite size of the paring knife Cookware Sets and want something with more heft. However, if premium quality and performance are what you’re after, the Wusthof is hard to beat. Cuisinart Advantage Colored Knives have stamped stainless steel blades with non-stick coating.
Each knife comes with a matching blade sleeve to prevent dulling — and protect you while you’re rummaging though the kitchen drawer. Public collections can be seen by the public, including other shoppers, and may show up in recommendations and other places. Bottom line — unless you’re on a tight budget, you’re better off investing in a higher-quality knife that will last longer and perform better.
Brands like Misen, Henckels, and Victorinox produce high-performing knives that are still affordable. Cuisinart manufactures its knives in China to keep costs low. Higher-quality knives are typically made in Germany, Japan, or the United States. If you use your knives in short bursts, this isn’t a major issue. But an unbalanced knife will lead to unnecessary wrist fatigue and strain if you’re chopping for extended periods.
Due to grip style and personal preference, balance will feel slightly different for everyone. Therefore, we assessed this metric by finding the balance point of each chef’s santoku and paring knife. This entailed pinching the knife on the blade with our thumb and index finger, then adjusting until the knife was fully horizontal. We also sliced, chopped, minced, and peeled using a pinch grip and handle grip style.